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Crispy Peking Duck

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  • Serves 4
  • Cooks in 32 mins (30m prep + 2m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

peking duck

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat your oven to 350°F (175°C).
  2. 2.In a small bowl, mix together the salt and Chinese five-spice powder.
  3. 3.Rub the duck inside and out with the salt and spice mixture.
  4. 4.Place the duck on a rack in a roasting pan, breast side up.
  5. 5.Roast the duck in the preheated oven for 1 hour.
  6. 6.In a separate bowl, mix together the honey, soy sauce, rice vinegar, hoisin sauce, sesame oil, ginger, garlic, and green onions.
  7. 7.After the duck has roasted for 1 hour, brush it with the honey glaze mixture.
  8. 8.Continue roasting the duck for another 1 hour, basting with the glaze every 20 minutes.
  9. 9.Remove the duck from the oven and let it rest for 10 minutes.
  10. 10.Carve the duck into thin slices.
  11. 11.Serve the sliced duck with warm pancakes, cucumber matchsticks, and chopped cilantro.
  12. 12.To assemble, spread hoisin sauce on a pancake, top with a few slices of duck, cucumber matchsticks, and cilantro. Roll it up and enjoy!

lightbulb_outline Tips

  • chevron_rightFor extra crispy skin, you can hang the duck in a cool and well-ventilated place for a few hours before roasting.
  • chevron_rightIf you can't find Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.
  • chevron_rightLeftover duck can be used in stir-fries, fried rice, or noodle dishes.